An easy recipe of juicy hamburger steak and gravy featuring a brown gravy recipe with onions and mushrooms. A delicious low carb meal the whole family will love.
I’ve seen many weeknight dinner recipes take too many shortcuts and fall short on flavor. What a shame. I think eating is one of life’s many pleasures and I enjoy a great tasting meal. My favorite recipes are those that combine fast and easy technique with awesome flavor. For that, I cook many of our meals in a pan, on the stove, like this popular poblano chicken recipe or a juicy filet steak with mushroom gravy.
The brown gravy recipe on this dish features onions and mushrooms and gains flavors from the browned bits (or fond) left in the pan after cooking hamburger steaks. This is simple cooking at its best.
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Hamburger Steak and Gravy
Hamburger steak, or Hamburg steak, has been around since the turn of the last century. It’s an easy recipe of seasoned ground beef mixed with eggs and cream, shaped into patties and pan fried. Have you ever wondered how “hamburgers” got their name? Now you know – although these ingredients more resemble a meat-loaf than the hamburgers of today.
I grew up in the 70’s when hamburger steak (and Salisbury steak) was a popular dinner recipe. It’s an economical dish that goes beyond plain pan fried ground beef patties. Seasoning is important and using a panade (usually a paste of fresh bread and milk) ensures that the hamburger steak stays juicy and tender. I like my hamburger steak with gravy, so I dressed this up with an easy pan sauce. The result is much more than the sum of its parts.
How To Make Hamburger Steak (Hamburg Steak)
Depending in which decade you were born, you may have never heard of hamburger steaks let alone know how to make hamburger steak. You’ll be surprised how easy it is. Add eggs, seasonings, and cream soaked bread to ground beef. Form into large patties and cook them in a frying or saute pan. Since this is a low carb recipe, I will use a suitable low carb option for the bread in the panade.
Because I’m crazy about mushrooms, I like to serve my hamburger steak with mushroom gravy. I build on the flavor already in the pan by adding mushrooms and onions. Adding a little liquid helps deglaze the pan, and cream and butter help to thicken the sauce. The resulting beautiful brown gravy, flavored with onions and mushrooms, is ready to top any tasty hamburger steak.
But how does it taste? Absolutely amazing! The tender juicy steaks are seasoned beautifully inside and out and have a nice peppery outer crust. The gravy is rich and flavorful with just the right amount of butter and cream to make it luxurious. It’s very hard to imagine that humble ingredients like ground hamburger meat, mushrooms and onions combine to make such an upscale tasting dish. My family loved every bite!
Hamburger Steak With Gravy is 4 net carbs per serving.
Hamburger Steak and Gravy Recipe (with Mushroom Gravy)
Ingredients
Hamburger Steaks
- 1 1/4 pounds ground beef (85% lean)
- 2 tsp Worcestershire sauce
- 2 tsp Mc Cormicks Montreal Steak Seasoning
- 1/4 cup crushed pork rinds* (or 1/4 cup breadcrumbs if not low carb)
- 1/4 cup heavy cream
- 1 tbsp fresh minced parsley
- 1 tsp oil
- salt and pepper
Mushroom and Onion Gravy Recipe
- 1/4 cup diced onions
- 8 oz sliced button mushrooms
- 1/4 cup water
- 1/3 cup heavy cream
- 2 tbsp whisky (brandy,bourbon, or rum) (optional)
- 1 tsp beef base (bouillon)
- 1 tbsp butter
Instructions
NOTE: There is no egg in this recipe.
Preparation:
- Make a panade by soaking the pork rinds (or bread crumbs) in 1/4 cup of heavy cream until absorbed – about 10 minutes. Mince the parsley and finely dice the onions.
Method:
- Add the ground beef to a medium bowl, breaking it up as you do. Sprinkle the Worcestershire sauce, steak seasoning, and parsley over the beef. Add the soaked pork rinds (or bread crumbs). Mix with a hand mixer until the ingredients are just combined.
- Divide the seasoned ground beef into 4 even portions and form into patties. Season the outside with salt and a hefty amount of coarse black pepper. (Lots of pepper gives the hamburger steak a wonderful savory flavor.)
Cook:
- Place a large skillet or saute pan over medium high heat. When hot, add 1-2 teaspoons of oil and swirl to coat the pan.
- Add the hamburger steaks and cook for approximately 3 minutes per side. Remove the steaks from the pan and cover loosely with foil. Turn the heat down to medium.
- If there is not a lot of oil left in the pan, add 1 tablespoon of butter and the mushrooms, stirring to coat all of the mushrooms. Cook for 1 minute. Stir and push the mushrooms to the sides of the pan. Spread the onions in the center of the pan and cover for 1 minute.
- Add the beef base and stir. Next, add the whisky and water, stirring to bring up any browned bits that may still be stuck to the bottom of the pan. Add the heavy cream and any accumulated juices from the hamburger steaks. Bring to a fast simmer, reducing the sauce until it thickens. Stir in 1 tbsp of butter to give the sauce a nice sheen. Adjust seasoning with salt and pepper to taste.
- Serve the sauce over the hamburger steaks. It’s not a lot of sauce, but it’s very flavorful and satisfying. Serves 4.
- Alternately: After the sauce thickens add the hamburger steaks back to the pan to reheat for a few minutes. Turn the heat down to low and loosely cover with foil. Serve with sauce spooned over top.
Notes
Nutrition
Pan Seared Flat Iron Steak Recipe with Peppercorns and Blue Cheese Compound Butter
Filet Mignon with Mushroom Red Wine Sauce and Blue Cheese
This is sooo good! Thank you for sharing this! Everyone loved this-including my very particular teen. I’ll be making this again and again.
Re-commenting because I have been making this fabulous recipe for years. It is absolutely one of my favorite things I make. So absolutely wonderful and a definite favorite in our house. Love your recipes so much!
Hamburger Steak with Mushroom Sauce was to die for, thank you. Can’t wait to try other recipes.
Yummy! Thank you.
My husband and I absolutely love this! In fact, I made it twice this week. I’ve been eating keto for a long time and this is hands down my favorite recipe. I’m just sad I didn’t find it sooner. Absolutely delicious.
I’m so happy you like the recipe, Julie. It’s one of my husband’s favorites, too! I wish you a fantastic weekend. -Kim
This was so delicious! I will be making this often! My husband said he would eat this once a week, easily!
Hi Mary! Thanks for taking the time to send me a personal note via email about this recipe. You are so nice. I am glad that you and your husband like the recipe. I have a few more favorites that have wonderful flavor and can share them with you if you would like. -Kim
I made this is was amazing!! The flavor was out of this world good I’m making it again tomorrow night.
Made this last night. Had to use canned button mushrooms, thinly sliced and barely sauteed. Used 1/2 thinly sliced onion, browned Cooked the patties after removing the sauteed onions and only used 2 patties and 1/2 gravy since only 2 of us and will reheat all together for leftovers.
Used a tub of Knorr concentrated beef homestyle stock, a cup of water, and 1/2 cup cream. A little salty and should have used more water because of concentration. Otherwise, it was very good and will enjoy leftovers after Thanksgiving. The crushed pork rinds worked very well keeping the patties together.
This is my husband’s favorite thing for me to make. I always come back to this recipe when I need something I can’t mess up when having guests over. We don’t do keto, but I still use the pork rinds in the recipe.
I’m thrilled to hear that you enjoy the recipe, Elizabeth. Thank you for taking the time to come back and let me know. Have a wonderful weekend and Thanksgiving. -Kim
This is the best Hamburger Steak my Husband and I have ever had, great flavor it’s on the list of Dinners from now on. Just try it, you won’t be disappointed.
My family loved it! I left out the bread and substituted almond meal as I need to be grain and cow-dairy free. It still worked great. I used almond milk in the sauce which gave it a bit of a subtle sweetness that also worked well
This is a very good recipe….the second time I cooked this….I mixed the bread rums with the meat and then mixed in the heavy cream and let everything set for 10 minutes…..worked well
Great dinner this was. Paired with mashed cauliflower and green beans and it was perfect. Will be making this again.
Hi,
I realize this is an old post but I hope you will see this and help me. I will making this for someone who is in recovery. I know the alcohol cooks off but I don’t want the taste to be a trigger. Any suggestions?
Sure, Gen. Just don’t add it. It should have enough flavor with the seasonings without it. -Kim
I made this recipe tonight and it was absolutely delicious!!!
I’m glad you liked it, Cheryl. I checked out your website and love your photography. I’ll read through your tips later today. Have a nice day and be well. -Kim
This was delicious! Made it with some creamed spinach (keto) and my husband thought he was eating restaurant food! Weird question…. do you have any idea how the mushroom gravy might do if we freeze it? He LOVED the gravy and would like to have it to put on other things. It would be easier to make it ahead if possible. Thanks for such a delicious meal!
Hi Amy. I’m so happy your husband liked the meal you prepared! I looked at the ingredients and don’t see any reason why it wouldn’t freeze, however, the cream may break. Then, you would end up with a layer of oil floating on top. I don’t think this would be an issue of you froze portions of the hamburger steak with the mushrooms and gravy, but commercial sauces use special modified starches that keep their integrity during freezing. I can’t remember but it may be potato starch. In any case, you could try a small amount and see what happens. -Kim
Great recipe, so delicious. I added alittle to much salt on the outside of the patties before browning which made it slightly to salty, so be careful you can always add salt later.
Super delicious. I didn’t have Bouillon (not something I like to use, personal preference) so I used home made beef stock in place of the water plus a little extra, I also didn’t have whisky because I don’t keep alcohol around so I used a little Marsala. I know Marsala has a bit of a different flavor but it’s one of my favorite flavors of all time, and it turned out amazing. Thanks, I’ll be adding this to my keeper list! Served it with mashed cauliflower and creamed spinach for an extremely high fat and delicious meal that put me at ease on a rough day.
WOW. This is SO delicious!! Hands down the best keto recipe I’ve tried (after several months of keto cooking)!! I mean…that sauce…yummmm!! Thank you!!!
Made this &it was wonderful, all my coworkers loved it as well,one of my favorites now
Great recipe! I overdid the salt cause I didn’t take the bouillon cube into account. Next time will be perfect!
Can this be frozen, as there’s only 2 of us and the recipe for 4.
Sure, John, I think it would freeze beautifully. -Kim
I made this last night for dinner and boy oh boy was it AWESOME!!! I had some leftovers for lunch at work and it was just a yummy! The flavor is amazing and what a great idea making the panade with the pork rinds!!! This is the first recipe I have tried of yours and I simply can not wait to try more. Thank you so much!!!
Outrageously good. Wowwwww. Easy-peasy. Served the fam, and they all loved it, but I would 100% serve this to guests.
Used 2 ground beef patties. Half of the sauce. Green beans and cauliflower rice. Very tasty. Will make again using original recipe.
I made this tonight and it was absolutely declicious, even my non-keto husband loved it.
Thanks for a great recipe.
Where are the eggs???
Hi Veronica. There are no eggs in the recipe. I found that I didn’t need them. I mention it on the first line of the ingredients. Sorry for the confusion. -Kim
Easy and fast to make. Excellent flavor. Great for a Keto Diet
OMGosh! That meal was soooooo easy and soooooo good! Thank you so much for sharing that incredible recipe and the fantastic pictures mine looked just like it but not for long, cause it was gone!
Delicious! Just made this today to have ready for dinner tomorrow. I’m going to bake it at 350 covered so that it doesn’t dry out. Tasted it though….it was hard to resist not eating a piece right now. I am also low to no sodium so I cut the steak spice by half and added a tsp. of Mrs. Dash. Still yummy. The other salts in the recipe will still keep me in my limits. Thank you”
Absolutely delicious!! A definite home run !
Love the idea with pork rinds and cream!
I have made this many times, and it’s great. Tonight I was short on time and didnt have pork rinds, so I just doubled the gravy and added it to ground beef and organic frozen green beans. Topped with cheese and baked at 350 for 20 mins. I still seasoned the beef exactly the same, and boy was it amazing. The seasoning on the beef and the gravy is spot on and this is a family favorite recipe. Thank you so much for showing us low carbers that good food does still exist!
Oh no…Im in the middle of making this. You mentioned eggs in the description but they are not called out as a listed ingredient in the recipe. Guess I’ll go with 1
Hi Pam. You are correct, I do not list eggs in the recipe because I did not use any. I am sorry for the confusion. You are probably the third person who has mentioned this. I will make a note in the recipe. I hope the recipe turned out regardless. -Kim
What kind and How much cream do we add if we do not want the pork Rines?
Hi Machele, If you aren’t going to make a panade with the pork rinds or bread crumbs, then I would probably use 2 tablespoons of heavy cream and 1 large egg. I hope this helps. -Kim
I didn’t know what a panade was. Had to look it up, so I learned something.., I made extra gravy. What a delight!!
This is one of my favorite recipes. I have given it to my friend who lives out of town and they loved it, too.
When I took it to a dinner potluck, everyone liked it, even the man that doesn’t like mushrooms.
I appreciate all you do to help us stay on track.
Take care,
DonnaL
I’m so happy you liked the recipe, Donna! Thank you for taking the time to come back and let me know. Enjoy the rest of your week. -Kim
This was delicious!! I was a little nervous as cooking but turned out pretty good!! Thanks for sharing!! :)
This was a big hit. I will definitely make again!
So much more than “hamburger,” truly steak-like! Exceptional recipe! My family loved them (made 3 nights ago). Thanks a bunch :)
I did a search for low carb hamburger steak and found this recipe. I followed exactly (kinda… I doubled the gravy), and this was absolutely delicious! So glad I tried this recipe. Thank you so much!
I’m so glad you liked the recipe, Kitty! That gravy is sooo good. Lol. Have a wonderful week. -Kim
I have to go to a pot-luck next Monday, so made this today to make sure I could do it. This turned out amazing!! I forgot to get fresh mushrooms so used some freeze dried.. I had to add a bit more water, but… fantastic.
I’ll get fresh mushrooms Monday morning and it will be perfect.
Thank you!!!!
Donna, I am so happy you enjoyed the recipe. I hope your dish and you are STARS at the pot-luck! Have fun. -Kim
We love this recipe. Took some organization for set and timing, but totally worth the effort.
Gurl, your ads are covering the recipe.
Hi Mary. Is this in mobile or on desktop. That should not be happening. Thanks for letting me know. I’ll talk to the add agency. -Kim
This was terrific! Love love love it!!
This was absolutely delicious!! Thanks for sharing!!
Everyone in my family thought this was the best Salisbury Steak we have made. We served it with mashed potatoes. My 4 year old daughter ate her whole piece.
Hi Maria. I am so happy your family thought this was a keeper. Thank you so much for taking the time to come back and let me know. Have a great day. -Kim
This was super yummy. I skipped the mushrooms as I do not care for them. I used almond milk since I didn’t have cream so then I used some cream cheese to thicken the sauce a bit. My husband ate it so fast I was shocked – he’s not a foodie type of person. We both loved it and will be making it again. I think next time I might add an egg to see how that turns out as mine did not hold together so well. Thanks!
Hi Carolyn. I’m glad you and your husband enjoyed the recipe. Adding an egg will help or, if you are low carb and eat pork, crushed pork rind powder mixed 50/50 with the heavy cream will create a nice binder. Thanks for taking the time to leave such a nice comment. Have a nice day. -Kim
Thank you. Looking forward to your recipes.
Made this today for lunch. It was fantastic!
Salisbury Steak is a favorite at our house so making it moist and keto was a plus.
Great to hear, Ed! Thanks so much. -Kim
Loved it….thumbs up from both the hubby and two very picky kids! Will definitely be making this again
This looks amazingly tasty! Pinned so I can try it next week!
Made this tonight was very good really enjoyed it very flavorful, the only problem I had was the sauce wanted extra so I double the the ingredients ,, my sauce didn’t thicken up as much as I wanted too but all and all still very delicious!
Hi Cindy. I’m happy you enjoyed the recipe. Next time when doubling the sauce, let it cook longer to thicken up. It needs that extra time since more liquid is added. Have a great evening. -Kim
Should you add egg if using breadcrumbs?
Sunny, if it were me, I would use at least an egg white or a yolk if just using bread crumbs. Pork rinds contain a lot of collagen and when soaked, bind the meat pretty well. I hope you enjoy the recipe. -Kim
best hamburger (salisbury) steak recipe i have ever made. juicy, tender, and so full of flavor!
my daughter and i gobbled up the whole recipe in one sitting…it was that good!
keto/low carb or no, this recipe is a keeper!
Really really good! I doubled the recipe . I didn’t have pork rinds so I used eggs and decided at the last minute to add 2 tablespoons each ground flax and coconut flour. The steaks were very moist. I served with cauliflower purée.
This is a great dish to serve both keto peeps and “regular” people. This is the type of dish that proves I am not missing anything on keto.
Tonight was my first time making hamburger steak — your recipe was DELICIOUS! My husband has already told me about 10 times how good it was and my three year old gobbled it up! Thanks so much!
Wow, Emily! I am so happy your family liked your meal. It feels so good to be appreciated for our hard work in the kitchen and to have a moment to shine. Yay! Thanks for taking the time to let me know. Enjoy your week. -Kim
Made your hamburger steak & gravy sauce today. It was delish!!!
Yummy! I made exactly except I didn’t have beef base. Didn’t miss it at all it was wonderful comfort food. Thanks , I will be checking out all your recipes!
Yum! The first Low Carb Maven recipe I tried. I only had 1# of beef, so I dropped the Worcestershire sauce and Montreal steak seasoning to 1 1/2 tsp. Kept everything else the same. OMG! That gravy is seriously to die for. Everyone loved this. Served with cauliflower mashed potatoes. It was comfort food at its best! Thank you.
Hi Kathy. It’s nice to meet you. I’m glad you and the family loved the recipe. Thanks for taking the time to leave such a nice comment. Have a great week. -Kim
I made this tonight. It was extremely easy and very tasty! I said something about pork rinds and my husband exclaimed, “I was going to be mad there for a second thinking you had used crackers! This is great!” So you have helped us have an amazing very low carb meal this evening. I will be putting this in my recipe book.
Thank you so very, very much for making it easy to make as well. I hate to cook, but it was easy and took hardly any time. Thank you.
Ren
Ren, I’m so happy you enjoyed the recipe. Thanks for coming back to let me know. Have a wonderful week! -Kim
Delicious, simple dish. The Mr. really enjoyed it. Thank you for sharing! I didn’t use the cream and we didn’t miss it, the Mr. has become very sensitive to dairy so I try to limit how much I use. I rehydrated porcini mushrooms to add to 4 oz of button mushrooms. So, I added the water from the porcinis to the pork rinds. Added an additional Tbsp of butter to the sauce. Lots of flavor and juicy meat!!!! It’s a keeper!
Very big hit with the family we will definitely make this again. I used bread crumbs (can’t stand pork rinds) and it got very thick with the cream so I added a little beef broth. Great flavor all around. Thank you for out for the recipe!
Perfect, Donna. You did just the right thing thinning the gravy with the beef broth – more flavor! Thanks for taking the time to let me know you liked the recipe. Have a fantastic week. -Kim
I tried this last night and while the flavors were so so delicious, I had a problem with the meat falling apart in the skillet when flipping. I’m not sure if any of the ingredients work as a binder. Maybe an egg would help next time? I will definitely be trying this again anyway and am looking forward to leftovers today.
You can add an egg, Mina. I tried it both ways and preferred without, but if it isn’t holding together, use the egg. I’m glad you liked the flavors. Thanks for taking the time to comment. Have a wonderful day. -Kim
This looks amazing, I am allergic to dairy can I use full fat coconut milk for heavy cream?
Absolutely, Misty. -Kim
Hi,
Can I use the oven for this and what short of settings would be best
Hi Larry, I’m sure you can use an oven for this, but I have never done so. Using the pan on the stove results in brown bits stuck in the bottom of the pan which help make the sauce so rich and flavorful. You just wouldn’t get the same thing in the oven. That doesn’t mean it can’t be done, just that the recipe would be different. I just Googled “hamburger steaks oven” and found many results. I hope this helps. -Kim
So easy, and good!
OMG!! We just tried this tonight and it was an absolute hit!! I didn’t have whiskey or rum so I subbed cooking sherry. It worked just fine. The flavors were amazing!!
Your recipes make it so easy to be a good cook and stick to low carb. Thank you!
Made this last night and it was excellent and loved by all. Great staple in the menu rotation.
I’m so happy Liz! This is one of our favorites and I’m thrilled that your family enjoyed it. Have a wonderful week. -Kim
My entire family loved this! They all went back for seconds. I had been looking for a hamburger steak recipe that was both low carb and very similar to what we order at one of our favorite restaurants. (Cotton Patch Cafe).
I didn’t have bullion, but used Kitchen Bouquet and subbed mushroom broth for water. I didn’t have any whiskey and didn’t sub anything for that, although I may try some red wine next time.
All in all, a great addition to our rotation of favorite family meals!
Fantastic, Sally. I’m so happy your family liked the recipe. My parents have a Cotten Patch Cafe near them in Mansfield, Tx, and I think they have some great down-home entrees. I love adding a little chicken base or beef base to my recipes. It adds a bump of concentrated flavor and makes things taste amazing. I get the organic “better than bullion” brand in the soup aisle. They last forever! The whisky helps cut the richness in the sauce and adds a nice flavor, but red wine is great with both mushrooms and beef, so that might be a good ingredient to play with. I might try that myself!
Thanks for taking the time to share your tweaks and for rating the recipe, Sally. Have a wonderful rest of the week. -Kim
Hi! I am a heavy user of My Fitness Pal app. On the desktop version (in the My Recipe tab) I am able to copy links to recipes I use and the nutritional information is automatically populated. This makes it super easy when I make a batch of soup and enjoy over multiple meals.
For some reason, when I copy links from your URL, I get error message “no recipe found”.
I have a work around, to copy and paste, but I then lose the link to the actual recipe and the awesome photos you post!
Hi Kimberly. My husband turned on an option yesterday that prevents scrapper sites from stealing my content by copying and pasting. I had no idea that it would affect people linking to recipes, too. Hmmm. I think we may have to change it back because having my recipes functional for people is more important than the few scrapper sites that steal my content each year. Thanks for letting me know. -Kim
I just tried to do the same – add this recipe to My Fitness Pal but received the same error message. Any chance you will be changing your settings so we are able to link to your recipes? I think most of my recipes are from your site! You have SO many fantastic ones – thank you for that!! : )
Hi Kimberly. I will ask the developer if he has such an option. Since I pay for the premium version, maybe he will add it. Thank you for the feedback. -Kim
Perfect. Thanks so much!
how can I make the gravy thicker? put a little coconut flour or ???
Hi Denise, you can add more cream and let it reduce down further or add about 2 tbsp of cream cheese to thicken it. Another thing you can do is make a slurry of 1 tsp arrowroot powder to the sauce. It will add 2 carbs to the whole dish. -Kim
I made this for dinner tonight. It was totally delicious! I’m bringing leftovers for lunch tomorrow :-)
I am so glad you like this recipe, LuluBelle! It makes pretty good leftovers, so enjoy! Thanks for taking the time to comment on and rate the recipe. I really appreciate it. Enjoy your week. -Kim
Hey there! Can’t wait to try this as I know my husband will love it gravy is the thing he misses on our keto lifestyle! I feel like an idiot for asking but you say bullion and I have the little cubes but always mix them with water….do I just grind them up so it is a dry powder equal to a tbs?
Thanks for your help
Hi Jess, great question. Yes, I would mash the cube into a powder with some spoons or something. I like using “Better Than Boullion” base. It comes in several flavors and I find they are soooo helpful to bump up the flavor without adding a lot of liquid and then waiting for it to reduce. They also save me from throwing away cartons of leftover chicken and beef broth. Yes, these products have a little added sugar, but 1/2-1 tsp for a whole dish is not going to matter. Enjoy! -Kim
Made this tonight for my family of 8. I tripled the recipe and had plenty left over. I didn’t have bouillon so I subbed beef stock for the water. It made plenty of gravy but wasn’t creamy which is ok by us! I will make this again.
I’m glad you liked the recipe, Kim. Upon tripling the recipe, I might have let the gravy cook and thicken just a little before serving. But you are right, it is not a super thick gravy. Thanks so much for taking the time to leave a comment. Enjoy your day! -Kim
Totally awesome! My husband raved about it and I loved it, too, Thanks for the great recipe – I will have to try some more of yours.
Yay! I’m so happy you both liked the recipe. Thanks for taking the time to comment. Have a great evening. -Kim
Looking at this recipe and others at the bottom of the page have left me breathless with anticipation of preparing them. You are right, so many recipes I’ve seen leave much to be desired in the flavor realm. I’ve subscribed and look forward to more of the same! Thank you for sharing. One thing: another blogger has made bread crumbs from low carb bread, which is much more doable for me than pork rinds, since I do not consume pork products. I am assuming that would be a suitable substitute.
Thank you Naomi. Yes, try the low carb bread crumbs. The pork rinds are basically collagen and become a binder when soaked, try the recipe with your soaked bread crumbs. If the patties don’t hold together, try adding an egg the next time. Enjoy! -Kim
This looks like just what I was looking for. I love the chopped steak in restaurants with gravy. This looks more tasty. Thank you.
Great! It’s a tasty recipe. I hope you enjoy it as much as we do. -Kim
I’m really excited to prepare these amazing recipes. It makes my dinner choices alot easier without going out to a fancy resturant when you can make it in your own home!
Good, Rosie! I hope you like it. -Kim
I made this tonight for my sister’s family. 5 Children ages 3-16 and they all loved it. I didn’t have pork rinds so I substituted chopped up croissants instead of bread crumbs. It turned out amazing! Thanks for posting this recipe.
I love that you used croissants for your bread crumbs, Joanne! I bet that was amazing! Thank you for taking the time to let me know your whole family loved the recipe. Enjoy the rest of your week. -Kim
OK Kim I have eyeing this recipe now since it first came out and all I can say is wow oh wow!! Freaking awesome! We all went crazy for this!! Really truly loved those steak burgers with that cream and pork rind mixture!!
I make a big batch of them so my son could have leftovers and I tripled that scrumptious gravy! Thank God I did I wanted to lick my pan! I was a little naughty and topped my burgers with some Swiss cheese which was soooo good! These will be made in our house on a regular rotation for sure!
Fantastic, Allison! I’m so glad you and your family enjoyed the recipe. I bet they were super delish with the Swiss cheese. I’m going to try that next time for sure. Thank you for taking the time to write such a nice comment. I appreciate it and you! Enjoy your week. -Kim
Looks amazing! Any chance I can sub the heavy cream? I’m dairy intolerant. Would coconut cream work?
Thanks, Karen. Yes, coconut cream (full fat coconut milk)!is the next best thing. I haven’t tested this combination for taste, but I’m sure you’re used to using coconut and don’t notice the taste anymore. Have a great week. -Kim
Best. Hamburger steak. Ever. Thank you.
Lol. We think so too! Hamburger steaks…. who knew? Enjoy your weekend. -Kim
Hi Kim,
This looks delicious. A simple, easy way to turn ground beef into something special. Yum!
Thanks, Julie. I’m glad you like the sound of the recipe. Have a great weekend. -Kim
I made the hamburger steaks last night and they were nothing short of amazing! The savory steaks were delicious, and the mushroom gravy is bow a new family favorite! I didn’t have pork rinds so I soaked almond meal with the HWC before adding it to the meat. I will be making this often! Thank you!
Thanks so much for bringing this over from Facebook. I like your trick of soaking the almond flour in the heavy cream. Im thrilled you enjoyed the recipe. Thanks for taking the time to leave a comment. Enjoy your weekend! -Kim
Looks delish! You mention egg but I don’t see in recipe?
Hi Vanessa. I ended up not using an egg in the final version. It was good with and without the egg, but we liked it better without. You may use the egg if you want. Thanks for your question. -Kim
Is there something I can replace the whiskey with?
You don’t have to use the whisky at all, Valorie. As the alcohol burns off, the whisky is just in the recipe for additional flavor. Enjoy the recipe. -Kim
This was excellent and will be a regular in our house. Thank you!
Great, Deb! I’m glad you enjoyed the recipe! -Kim
What can I use instead of the whiskey? Thank you, this looks spool good.
Hi Valorie. The whisky just adds additional flavor. The recipe will still taste good without it. Enjoy! -Kim
I am solo going to make this! I wonder if you could tell me what your sides were, as they look yummy. Is one cauliflower mash? And green beans with bacon? Thank you.
Yes, Carol. I was testing a green bean recipe that I will share this week. The other side is indeed a cauliflower mash that I am testing (I used an orange variety) with cheddar cheese and other yummy things. I hope you like the hamburger steaks. We just loved them. Have a wonderful week! -Kim
In the instructions, on instruction #4 it says to add the whisky and water. I see the water in the ingredients but I don’t see any whisky?
Thank you Sandy. That was an oversight. I will add it now! Have a great day! -Kim
Thank you!